Zucchini Lasagna

11 ingredients
3 steps

Ingredients

  • 1/2 lb. cooked lasagna noodles (in unsalted water)
  • 3/4 c. mozzarella cheese, part-skim, grated
  • 1 1/2 c. cottage cheese, fat free
  • 1/4 c. Parmesan cheese, grated
  • 1 1/2 c. zucchini, raw, sliced
  • 2 1/2 c. tomato sauce, no salt added
  • 2 tsp. basil, dried
  • 2 tsp. oregano, dried
  • 1/4 c. onion, chopped
  • 1 clove garlic
  • 1/8 tsp. black pepper

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Lightly spray a 9 x 13 inch baking dish with vegetable oil spray. In a small bowl, combine 1/8 cup mozzarella and 1 Tbsp. Parmesan cheese. Set aside. In a medium bowl, combine remaining mozzarella and Parmesan cheese with all of the cottage cheese. Mix well and set aside. Combine tomato sauce with remaining ingredients. Spread a thin layer of tomato sauce in the bottom of the baking dish. Add a third of the noodles in a single layer. Spread half of the cottage cheese mixture on top. Add a layer of zucchini. Repeat layering. Add a thin coating of sauce. Top with noodles, sauce, and reserved cheese mixture. Cover with aluminum foil. Bake 30 to 40 minutes. Cool for 10 to 15 minutes. Cut into 6 portions. To reduce sodium:
  3. 3
    Use unsalted cottage cheese. New sodium total = 196 mg.

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